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A bowl of ham and potato soup loaded with veggies in a creamy broth.

Ham and Potato Soup

This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An easy dinner option that's hearty, comforting and quick to make!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 362kcal
Author Sara Welch


  • 6 tablespoons butter divided use
  • 1/2 cup onion diced
  • 2 carrots peeled, halved and sliced
  • 2 stalks celery sliced
  • 2 cups cubed ham
  • 1 teaspoon minced garlic
  • 2 1/2 cups Russet potatoes peeled and diced
  • 4 cups chicken broth
  • 5 tablespoons flour
  • 2 cups milk
  • 1 cup white cheddar cheese shredded
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


  • Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
  • Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
  • Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
  • In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
  • Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened. 
  • Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
  • Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.



Calories: 362kcal | Carbohydrates: 25g | Protein: 17g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 649mg | Potassium: 637mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4125IU | Vitamin C: 17.2mg | Calcium: 264mg | Iron: 1.6mg